Tag Archives | fall 2010 recipe

American Persimmon Pudding

1/4 cup butter

2/3 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 cup persimmon pulp

1 cup granulated sugar

1 egg, beaten

1/2 cup buttermilk

1/2 cup light cream

1 1/2 tsp vanilla

Butter a 9x9x2-inch baking pan and set aside. Melt butter and set aside.  Stir together flour, baking powder, salt and cinnamon into a large bowl. Add persimmon pulp, sugar, egg, buttermilk, cream and vanilla and combine well. Stir in melted butter. Pour mixture into baking pan and bake at 350 degrees for 1 hour. The pudding will puff up while baking, then fall back as it cools. Cool on a rack. Serve cold with whipped cream flavored with brandy or vanilla ice cream. Makes 6-8 servings.

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Bananas Foster Creme Brulee

Bananas Foster Crème Brulee

4 egg yolks

7 tablespoons sugar

2 1/2 cups heavy cream

1/2 teaspoon vanilla extract

3 bananas, ripe but not mushy

2 tablespoons rum

2 tablespoons white sugar

1/4 teaspoon sea salt

1/4 cup light brown sugar


Preheat  oven to 300 degrees and have 6 1/2-cup ramekins or other oven-safe dishes ready.

In a large bowl, whisk together the egg yolks and 3 tablespoons of sugar and set aside.

Bring the cream and vanilla to a boil, then reduce the heat and simmer for a few minutes.

Very slowly, pour the hot cream into the egg yolk mixture and whisk vigorously so the eggs don’t scramble. Strain the custard and pour into the ramekins.

Place the ramekins into a baking dish and pour enough hot water into the dish to reach about 1/2-inch below the rims.

Bake for about 40-45 minutes, until the custard is set.

Let them cool and refrigerate overnight.

About 20 minutes before serving, slice bananas in long crosswise strips to fit in ramekins. Combine with rum, sugar and salt and let stand. Before serving, arrange bananas on top of cold custard. Use a strainer to sig brow sugar evenly over bananas. Use … Read More

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Lime-marinated Flank Steak

Lime-marinated Flank Steak

Serves 4-6 | Flank steak, a relatively lean cut of beef, can become tough during the cooking process. The lime marinade helps tenderize the steak. Let the grilled meat rest before thinly slicing it.


2 lbs flank steak

1/2 cup freshly squeezed lime juice (about 5 limes)

1/2 cup scallions, thinly sliced

2 tablespoons fresh ginger, peeled and grated

2 tablespoons soy sauce

1 tablespoon sriracha (Thai hot sauce)

Combine lime juice, scallions, ginger, soy sauce and sriracha in a resealable plastic bag.

Add the steak and marinate in the refrigerator for about an hour.

After the steak has marinated, remove it from the plastic bag, remove excess marinade and season with salt and pepper.

Grill over high heat, turning once, until it reaches the desired level of doneness.

Let the steak rest for 10 minutes before thinly slicing it across the grain.

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Beet and Heirloom Tomato Salad

Beet and Heirloom Tomato Salad

An heirloom tomato is a non-hybrid cultivar of tomato plants. As grocery stores stock more and more hybrid varieties, bred for commercially beneficial characteristics (of which taste is not one), we are losing genetic diversity at an alarming rate. Heirloom tomatoes pair perfectly with sweet, earthy beets in this colorful salad.

serves 4-6 as a side


6 beets, trimmed and halved lengthwise

2 lbs heirloom tomatoes, cut into wedges

1/3 cup basil leaves, roughly torn

3 tablespoons balsamic vinegar

extra virgin olive oil, for drizzling


Preheat oven to 375 degrees.

Toss beets with extra virgin olive oil, season with salt and roast until tender, about 30 minutes. Once they have cooled, peel and cut them into wedges.

Combine the beets, heirloom tomatoes and basil, drizzle with balsamic vinegar and olive oil and season to taste.

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Grilled Carrots with Fresh Rosemary

Grilled Carrots with Fresh Rosemary

If you can find young carrots with their greens still attached for this recipe, they can be grilled whole, unpeeled, and are sweet and tender. Young carrots are not to be confused with baby carrots, which are simply large, mature carrots, whittled down by machine.

serves 4-6 as a side

1 lb. fresh carrots

2 tablespoons extra virgin olive oil

2 teaspoons finely chopped rosemary


Scrub carrots well, but do not peel.

If the carrots are uniform and slender, leave them whole. If not, cut them into large, equal-sized pieces.

Drizzle the carrots with olive oil, sprinkle them with rosemary and season to taste with salt and pepper.

Grill over indirect heat, turning occasionally, until tender.

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Coconut Rice

Coconut Rice

Coconut rice is a great accompaniment to all kinds of cuisines—Variations of it are made all over the world. It’s quick, easy and pairs well with spicy foods.

Serves 6 as a side


2 cups long-grain rice

1 tablespoon butter

1 can (13-14 oz.) unsweetened coconut milk

1 cup water

1/4 teaspoon salt

Rinse rice under running water and drain well.

In a medium-sized saucepan, melt the butter over high heat. Add the rice and stir constantly, about 3-4 minutes until it begins to smell nutty.

Stir in coconut milk, water and salt and bring to a boil.

Reduce heat to low and cover.

Simmer for about 20 minutes, or until rice is tender and the liquid has been absorbed.

Fluff gently with a fork before serving.

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Spiced Tomato Jam

Spiced Tomato Jam

1 lb. fresh tomatoes

1/2 cup light brown sugar

1/2 Bird’s Eye chile, seeded and finely diced

3 whole cloves

2 cloves garlic, minced

3 tablespoons red wine vinegar

Combine all ingredients in a saucepan and simmer over medium-low heat, stirring gently every few minutes, for about an hour, until it thickens to a jam-like consistency.

Spoon into sterilized jars to give away as gifts, or use immediately as a condiment.

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Orange Streusel Cake

Orange Streusel Cake

This is an old Florida recipe, adapted over generations. It has the faint tang of Florida oranges and makes a great gift.

Makes 1 loaf cake.


2 cups cake flour

2 teaspoons baking powder

1 teaspoons salt

1/2 cup sugar

1T orange zest

1 egg, slightly beaten

1/2 cup milk

1/2 cup freshly squeezed orange juice

2/3 cup butter, softened


Preheat oven to 375 degrees.

Sift together the flour, baking powder, salt and sugar.

In a separate bowl, mix all the remaining ingredients together.

Combine the wet and dry ingredients, stirring just enough to mix—It’s OK if the batter appears lumpy.

Pour into a greased 9-inch loaf pan and sprinkle with Streusel Topping.

Bake for 35 minutes, or until cake tester comes out clean.


Streusel Topping

2 tablespoons well-chilled butter

1/2 cup sugar

1/4 cup flour


Combine all ingredients in a food processor and pulse until the mixture has a crumbly consistency.

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Key Lime Curd

Key Lime Curd

Makes 3/4 cup

1/2 cup sugar

2 large eggs

2 tablespoons key lime zest

1/4 cup freshly-squeezed key lime juice (about 6 limes)

4 tablespoons unsalted butter, chilled and cut into pieces

Combine sugar, eggs, lime zest and juice in a medium saucepan.

Cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 10-12 minutes.

Remove pan from heat and whisk in the butter, one piece at a time, until thoroughly combined.

Strain the curd into a bowl and cover with plastic wrap. Refrigerate overnight.

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